Chipotle Chicken Skewers (Print Version)
Juicy grilled chicken skewers marinated in chipotle, then finished with creamy, spicy bang bang sauce for a punch of flavor.
# Ingredients:
→ For the Chicken Skewers
01 -
680 g chicken thighs, no bones or skin, chopped into small pieces
02 -
2 minced chipotle peppers packed in adobo
03 -
3 garlic cloves, chopped small
04 -
2 tablespoons freshly squeezed lime
05 -
2 tablespoons olive oil
06 -
1 tablespoon honey
07 -
Black pepper, as much as you like
08 -
Salt, to taste
→ For the Bang Bang Sauce
09 -
120 ml mayo
10 -
60 ml sweet chili sauce
11 -
5–10 ml sriracha (spice it up however you want)
12 -
1 teaspoon lime juice, fresh
# Steps:
01 -
In a separate bowl, mix mayo, sweet chili sauce, some sriracha, and a bit of lime juice until it all looks creamy.
02 -
Cut chicken into bites and toss into the bowl with the marinade, making sure every bit is covered. Pop it in the fridge for at least half an hour.
03 -
In your big bowl, stir up minced chipotle, lime juice, garlic, honey, olive oil, plus a sprinkle of pepper and some salt.
04 -
Grab soaked wooden or metal skewers and poke on the chicken pieces so they're spaced out and even.
05 -
Cook the skewers on a hot grill, flip them sometimes, let them get a bit burnt at the edges and cooked through—should take 10–12 minutes.
06 -
Splash on bang bang sauce or brush it over the chicken before you eat. Leave the rest of the sauce out for more dipping.
# Notes:
01 -
You can switch to chicken breast if you want—just don’t let it overcook or it’ll turn dry.
02 -
Need to skip dairy? Just pick a plant-based mayo for your sauce.
03 -
No grill? Bake the loaded skewers in a 220°C oven for around 20–25 minutes, flipping in the middle.